1/4 cup Imperial Margarine (50 mL)
3 tbsp brown sugar (45 mL)
1/3 cup water (75 mL)
2 McIntosh or (2)
cored and thinly sliced
4 eggs (4)
3/4 cup milk (175 mL)
1/4 cup all-purpose flour (50 mL)
2 tbsp granulated sugar (30 mL)
1/4 tsp salt (1 mL)
2 tbsp Imperial Margarine (30 mL)
Heat oven to 425°F (220°C). In a medium skillet over medium high heat, combine 1/4 cup (50 mL) margarine, brown sugar and water, stirring until melted. Add the apples and cook until evenly coated and tender, about 10 minutes. Remove apples from pan, reserve and keep warm.
For batter, whisk eggs, milk, flour, sugar and salt together. Melt 2 tbsp (30 mL) margarine in skillet over medium heat. Pour batter into skillet. Place in oven and bake until golden and puffed, about 25 minutes. Spread apples over pancake. Serve immediately with confectioners' sugar, ice cream or maple syrup, if desired. Serves 4.